Quick And Easy Boiled Eggs (Soft, Medium, Hard)

Learn the secret to quick and easy boiled eggs (soft, medium, and hard) every time! This method takes 30 minutes or less, and no more guessing or green yolks. Whether you're team runny yolk, jammy center, or fully set - all are covered here with one simple technique.

Why You Will Like This Recipe

• No waiting an extra week or two for older eggs.
• No having to wait for room temperature eggs.
• No more guessing if your water is boiling or simmering just right.
• They're easy to peel. They may have a few dimples, but that doesn’t bother you.

Why Boil 3 Quarts Of Water?

The boiling times in this recipe are calculated for 3 quarts of boiling water. If you use this recipe with less water or a small pot, the eggs will be undercooked.

Below is a photo of a 6-minute boiled egg in 2 quarts of boiling water using a 3-quart saucepan compared to 3 quarts of boiling water using a 5-quart stock pot.

Are Older Eggs Easier To Peel?

The USDA states 'yes'. As eggs age, the egg white rises slightly in pH compared to the day it was laid. This increase reduces the attraction of the outer egg white to the membrane of the shell.

I tried some side-by-side testing on February 18th with eggs that were packed on January 30th versus eggs that were packed on February 9th. The eggs were soft, medium, and hard-boiled, then rested in a 3-minute ice bath, then peeled.

The results? I found that all of the eggs were able to be peeled, but the older eggs packed on January 30th took a little more patience to peel. Inconclusive? Eggs truly are unique.

How Old Are Your Grocery Store Eggs?

Many of our grocery store eggs are USDA certified and come from large-scale production where the eggs are packed a few days after the hens lay them.

To get an idea of how old your eggs are, look for the stamped 3-digit code on the side of the carton. This is the day they were packed, also called the Julian date.

For example, '001' would be January 1, '032' is February 1, and up to '365' for December 31.

See the example below:

The 3-digit code, '040', means this carton was packed on February 9th since that is the 40th day of the year.

The USDA provides a handy Shell Egg Day Of The Year Chart for easy reference.

Types of Boiled Eggs

Soft-Boiled Egg

What's a Soft-Boiled Egg? A soft, custardy cooked white (similar to an over-easy egg) with a runny yolk.

Cook Time: 6 minutes

Peeling Difficulty: a little harder to peel but not impossible.

Best-Served: Warm, shortly after cooking. I recommend serving with asparagus, ramen, fried rice, hashbrowns, a piece of toast or serve solo with or without an egg cup with salt and pepper).

Medium-Boiled Egg

What's a Medium-Boiled Egg? A fudgy, thick yolk that is only slightly runny with a firm white. Often called a jammy egg.

Cook Time: 8 minutes

Peeling Difficulty: reasonable

Best-Served: Warm or cold. Used to top leafy salads when halved or quartered. Pack for a snack or breakfast on the go.

Hard-Boiled Egg

What's a Hard-Boiled Egg? Both the yolk and white are fully cooked and solid. The white is not rubbery, and the yolk is not chalky. The dreaded greenish rings around the yolk are not present.

Cook Time: 12 minutes

Peeling Difficulty: reasonable

Best-Served: Make deviled eggs, chop or grate over roasted vegetables or salads, dice into a potato salad, or pack them as a snack or breakfast during the week. Dye them for Easter eggs.

Key Factors Affecting Cook Time

If you are having issues getting the boiled egg consistency you desire, here are some potential root causes for the variance. You may need to experiment a little to find the exact time needed to make perfect boiled eggs using your equipment, your eggs, and your altitude.

• Higher elevation = lower temperature → more cook time needed: Water boils at 212℉ at sea level. As elevation goes up from sea level, the temperature to boil water goes down. This affects boiling and baking recipes.
  • Example: I live 1000 feet above sea level, and my water's boiling point is 210℉. See this USDA article about high-altitude cooking.
• Large-size eggs are not exactly the same size or weight: USDA guidelines require the weight of the carton of a dozen large eggs to be at least 24 ounces. If you line up each egg, they will vary in size, but those 12 eggs combined weigh 24 ounces.
• The temperature of your refrigerator: Is yours set at 33℉ or 38℉? A colder egg will take a little bit more time. (mine is 36℉)

Equipment

5 to 6-quart stock pot (8 to 9-inch width is ideal)

Step-by-Step Instructions

Step 1: Bring 3 quarts of water to a boil.

Prepare an ice bath that is deep enough to cover the eggs so they're completely submerged.

Step 2: Using a slotted spoon, gently place the cold egg(s) directly from the refrigerator into the boiling water. Do not adjust your burner.

6 eggs are the most to add at a time or the water temperature decreases too much.

Immediately set a timer to boil while uncovered. 6 minutes for soft-boiled, 8 minutes for medium-boiled, or 12 minutes for hard-boiled.

Step 3: When the time has expired, immediately transfer the eggs to the ice bath using a slotted spoon. Let cool for 3 minutes.

Step 4: Tap the bottom of the egg gently against a firm surface to crack it where the air pocket is located. Patiently peel the egg, starting at the bottom and working your way toward the top under a small stream of water from your faucet. The water flow helps separate the white from the peel.

Storage Information

Store boiled eggs in a covered container within 2 hours of cooking them.

• Peeled eggs need to be consumed within 1 day.
• Hard-boiled eggs in their shell can be stored for up to one week.
• Soft and medium-boiled eggs in their shell are best enjoyed immediately but can be stored for 2-3 days.

FAQ

What To Serve With Boiled Eggs